How to make Cantonese-style coconut-flavored purple sweet potato mooncakes

Delicious food not only increases people's appetite, but also makes a person feel better. A good mood will make our body and mind healthier and healthier. So, you have enough reasons to convince yourself to learn how to cook. Now, I will introduce the method of making Cantonese-style coconut-flavored purple sweet potato mooncakes.

1.121 After the sugar water boils, pour in the lemon juice. After it boils again, turn to low heat and simmer slowly. From this time until the syrup is cooked, do not stir the sugar water.

2.212 Make invert sugar syrup: prepare a stainless steel pot or ceramic pot (do not use iron or aluminum pot), pour in clean water, boil over high heat, turn off the heat, and pour sugar into the pot. Stir lightly with chopsticks to mix the sugar and water, then heat over medium heat and cook until the sugar is completely dissolved. Do not stir again during this process.

3.1 After the syrup is cooked, turn off the heat (amber color). After the syrup has cooled, find a sealed jar and put the syrup in it. You can use it after one day, but it is best to wait a week.

4.2 During the cooking process, some of the sugar water may stick to the wall of the pot. You can take a brush dipped in water and brush it around the wall of the pot. As the water flows down the wall of the pot, it can wash the sugar on the wall into the pot.

5. Make the coconut-flavored purple sweet potato filling: wash the purple sweet potatoes, steam them, peel them, and crush them into crumbs with the back of a spoon.

6. Put butter into a non-stick pan, pour in purple sweet potato puree after it melts and stir evenly.

7.1 Sprinkle in shredded coconut and fry until slightly dry. Let cool and set aside.

8.2 Add milk, condensed milk and sugar mixture and mix well.

9. Make mooncake skin and wrap mooncakes: Pour invert sugar syrup, salad oil, and soap water (baking soda mixed with water) into a bowl and stir evenly with a manual whisk.

10. Sift the flour and mix it with a spatula to form a dough. The dough is very sticky. Wrap it with plastic wrap and put it in the refrigerator for 90 minutes.

11. Take the dough out of the refrigerator and divide it into 20 equal portions.

12. Divide the cooled coconut-flavored purple sweet potato filling into 20 equal portions.

13. Put some flour on your hands to prevent sticking, take a piece of skin and flatten it in the palm of your hand. Put the filling on the skin, push the mooncake skin with the thenar of your left hand, and use your fingers to continuously rotate the skin and filling so that the skin slowly wraps around the filling.

14. After wrapping, carefully close the edge and roll it into a round shape.

15. Put some flour in the mooncake mold, press the mold mouth with your palm, shake it a few times to spread the flour evenly in the mold. Pour out the excess flour, put the wrapped mooncake dough into the mold, and press it into shape on the chopping board.

16. Carefully transfer the pressed mooncakes to the baking tray. After wrapping the mooncakes, spray a little water on the surface, put them into the oven preheated to 180℃, and bake for 5 minutes.

17. Take it out again, brush a thin layer of egg yolk water on the surface, put it back into the oven, and bake for about 10-15 minutes until the surface is golden brown.

18. After the mooncakes have cooled, seal them and keep them for 2-3 days until the oil is absorbed before eating.

After introducing all the steps of making Cantonese-style coconut-flavored purple sweet potato mooncakes, you must have basically mastered them. So what you need to do next is to do it yourself. Only through continuous practice can you make real delicious food.